Winter isn’t always the most popular time of the year, especially the cold and dreary days. Although, there is something magical about how it feels to see first snowfall or even better …..build a snowman! Remember how exciting it felt to stay outside until your nose and fingers felt like icicles from playing with snow? Cold winter days are also better when you have something delicious to warm you up.
This is the perfect time to utilize some less known fall/winter vegetables. Until this past week I had never tried leeks. I decided to try them in a recipe and was pleasantly surprised. The way they taste and smell reminds me of celery, so it seemed natural to put them in soup. I wanted a hearty soup with some texture so I used the idea of delicious potato leek soup and put a little spin on it. Typically, this soup is more of a puree, I added additional small diced potatoes and chicken for added texture and protein. This soup can be done in a few different ways and is easily vegetarian. Simply omit the chicken and use a vegetable broth instead of chicken broth. See recipe for chicken soup.Print
The cooked leek and potato mixture easily blends really smooth. I added shredded cheddar in hopes if making loaded baked potato leek soup.. the only thing missing would be pieces of BACON! My audience I was serving didn’t like bacon….. (apparently, those people exist) so I tried without! It was still pretty good. I have to admit that I was afraid to try pureed leeks, but I was pleasantly surprised.